- 4 thin-sliced pork shoulder steaks
- 2 tablespoons Nashville Hot Seasoning (or preferred BBQ rub)
- 1 stick unsalted butter
- 1/2 cup apple cider vinegar
- 1/2 cup white vinegar
- 2 tablespoons honey
- 2 tablespoons hot sauce (more for heat)
- 2 tablespoons finely ground black pepper
- 1 tablespoon ground cayenne pepper
- 1 tablespoon Kosher salt
- Season the pork steaks. Allow the pork to rest for about 15 minutes at room temperature while the grill heats up.
- Melt the basting ingredients together. Add all of the ingredients for the baste to a small saucepan over medium-low heat. Melt everything and whisk to dissolve the honey and salt. Keep warm on low.
- Preheat the charcoal grill for 2-zone cooking with medium heat. Add hardwood chips or a chunk at this time if using. Place the basting saucepan on the cool side.
- Grill the pork steaks. Place them on the grill over the coals, allowing them to cook for about 2-3 minutes to develop some char before flipping. Baste the sauce lightly on the steaks each time you flip, continuing to flip every couple of minutes. If the steaks flare up or are cooking too quickly, move them to the cool side of the grill for a minute. Cook until the pork registers about 145°F for medium-rare.
- Remove the steaks and baste one last time with the sauce. Allow the pork steaks to rest for a few minutes before serving.
- Don’t worry if you didn’t hit your target of 145°F and overcooked your pork steaks. They will still be delicious with the mop sauce delivering bold flavor and moisture.
- Because of the fat in the pork steaks and the butter in the mop sauce, make sure you watch for flare-ups. You can move them to indirect heat for control.
- Prep Time: 10 minutes
- Cook Time: 10 minutes